MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Statement 1: Hard-smoked salmon products can be kept without refrigeration.Statement 2: The drying effect of smoke and smoke components is to _____ |
| A. | True, Inhibit bacteria |
| B. | True, Inhibit bacteria & Retard fat oxidation |
| C. | False, Retard fat oxidation |
| D. | False, Neither of the mentioned |
| Answer» C. False, Retard fat oxidation | |
| 2. |
Which of the following steps is not included in hard-smoked salmon procedure? |
| A. | Soaking in fresh water for a few hours to remove slight excess salt |
| B. | Hard-salted salmon must be soaked for 24-48 hours |
| C. | After the salmon has been split into two sides with backbone removed and thoroughly cleaned, it is salted in barrels for 3-4 days |
| D. | None of the mentioned |
| Answer» E. | |
| 3. |
Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 4. |
Only the best quality fish or shellfish should be used for smoke-curing. Why? |
| A. | The bad quality might interfere with the process |
| B. | Smoking will not conceal the bad quality or poor flavor |
| C. | It proves to be expensive |
| D. | All of the mentioned |
| Answer» C. It proves to be expensive | |
| 5. |
Which of the following statements about salting are true? |
| A. | Calcium and magnesium salts and all sulphates affect a retardation of the penetration of salt into fish during salting process |
| B. | There are two methods of salting fish- brine-salting and dry-salting |
| C. | Dry-salting is more commonly used than dry salting because it is more efficient |
| D. | All of the mentioned |
| Answer» E. | |
| 6. |
Which of the following is involved in controlled fermentation of cucumbers brined in bulk? |
| A. | Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer |
| B. | Inoculation of brine with a starter culture of L. Plant arum |
| C. | Purging of dissolved carbon dioxide from the brine with nitrogen |
| D. | All of the mentioned |
| Answer» E. | |
| 7. |
Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially. |
| A. | Oxygen |
| B. | Carbon dioxide |
| C. | Water |
| D. | All of the mentioned |
| Answer» C. Water | |
| 8. |
The bitterness of olives is treated by treating olives with 2% _____ |
| A. | Sodium chloride |
| B. | Sodium Hydroxide |
| C. | Barium chloride |
| D. | Either of the mentioned |
| Answer» C. Barium chloride | |
| 9. |
Which of the following is NOT a step in commercial curing of cucumber? |
| A. | Salt is added to it where carbohydrates get converted into acid which supplements the action of salt |
| B. | After sufficient aging of salt, it is leached out of the cucumber with warm water |
| C. | Alum is added to the cucumber to firm the tissue and turmeric is added to improve color |
| D. | Neither of the mentioned |
| Answer» E. | |
| 10. |
Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 11. |
The addition of salt during pickling ____________ hence supplementing the action of salt. |
| A. | Permits the naturally present lactic acid bacteria to grow |
| B. | Prevents the naturally present lactic acid bacteria to grow |
| C. | Neither of the mentioned |
| D. | None of the mentioned |
| Answer» B. Prevents the naturally present lactic acid bacteria to grow | |
| 12. |
Statement 1: Which among the following types of salts contain chemical impurities?Statement 2: Which of the following is a use of salt in food? |
| A. | Solar Salt, exerts a growth repressing action on certain microorganisms |
| B. | Rock Salt, can limit moisture availability |
| C. | Welled Salt, exerts a growth repressing action on certain microorganisms |
| D. | All of the mentioned, neither of the mentioned |
| Answer» B. Rock Salt, can limit moisture availability | |
| 13. |
Which of the following is the source of salt used for preservation of food items? |
| A. | Solar salt |
| B. | Welled salt |
| C. | Rock salt |
| D. | All of the mentioned |
| Answer» E. | |
| 14. |
The principle of adding salt to meat to preserve it is called _____ |
| A. | Pickling |
| B. | Curing |
| C. | Pickling & Curing |
| D. | Neither of the mentioned |
| Answer» C. Pickling & Curing | |